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Hearty Buckwheat Nut Seed Bread (No Flour)
Dense rustic loaf built on soaked buckwheat, mixed nuts, pumpkin and sunflower seeds, sesame, oats and flaxseed. Bound by egg and honey, slow-baked to perfection.
30 min prep / 570 min total
352 kcal
11.3g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 1 cupbuckwheat groats
soaked overnight in 1.5 cups water
- 1 cupmixed nuts
- ½ cuppumpkin seeds
- 1 cupsunflower seeds
- ½ cupsesame seeds
- ½ cupoats
- ½ cupflaxseed
- 1egg
- pinchsalt
- 1 tbsphoney
- vegetable oil
for greasing
Instructions
Soak 1 cup buckwheat groats in 1.5 cups water for or overnight.
Toast 1 cup mixed nuts, 0.5 cup pumpkin seeds, 1 cup sunflower seeds and 0.5 cup sesame seeds lightly in a pan.
Grind 0.5 cup oats and 0.5 cup flaxseed briefly with 1 egg, a pinch of salt and 1 tablespoon honey.
Stir in the nut-seed mix together with the drained buckwheat.
Press firmly into a greased tin, cover with parchment and foil and bake at 160°C for 60-.
Uncover, brush with oil and bake another 20- at 160°C; cool completely before slicing.
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